SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Chicken, Broccoli and Mushroom Tortillas

Makes: 4  servings Prep 28 mins

Ingredients

  • 1 pound  boneless, skinless chicken breast halves, lightly pounded
  • Salt
  • Freshly ground pepper
  • 2 tablespoons  olive oil, divided
  • 1/2 teaspoon  finely minced garlic
  • 1 package (10 or 12 oz.) fresh mushrooms, sliced (about 3 cups)
  • 2 1/2 cups  broccoli florets (8 oz.)
  • 1/4 cup  chicken broth
  • 1 tablespoon  soy sauce
  • 2 teaspoons  grated fresh ginger
  • 4 8 inches  flour tortillas

Directions

1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat; add chicken and cook 4 to 5 minutes per side, until cooked through. Transfer to cutting board; cover and keep warm.

2. heat remaining oil in skillet. Add garlic and cook 30 seconds. Stir in mushrooms. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 1 minute. Add broccoli, chicken broth, soy sauce and ginger; cook 4 to 5 minutes until broccoli is tender and liquid has evaporated.

3. Cut chicken into thin strips. Divide and arrange chicken and mushroom-and-broccoli mixture on one half of each tortilla; roll up. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)340,
  • Fat, total(g)12,
  • chol.(mg)66,
  • sat. fat(g)2,
  • carb.(g)26,
  • pro.(g)33,
  • sodium(mg)1008,
  • Percent Daily Values are based on a 2,000 calorie diet